How to make delicious crab sauce?

Add selected and washed crabs into various raw materials to make crab paste. ?

The materials needed are: salt, a large amount of red distiller's grains, a large amount of sorghum wine, sugar and Chili powder?

Mash small crabs, add salt, red distiller's grains and sorghum wine, and put them into a stone mill to slowly and patiently crush them. Grinding once is not enough. To grind it fine and evenly, it is often ground several times until it flows out of the grinding tank in a thick paste. ?

The ground crab paste should be seasoned. You can put more sorghum wine, which is not only beneficial to the preservation of crab sauce, but also can make the flavor of the sauce suddenly rise and remove the fishy smell. White sugar is put aside according to personal preference, so is salt, and so is Chili powder. ?

1. The material is mainly small crabs, which are also rare in the market, so you'd better catch them yourself if you want to make sauce. You can go to the field to catch it. Maybe you can dig holes in the rice fields, or you can go fishing by the pond. Of course, you have to pick a pond with lush water plants. The best variety of small crabs is the one with red thumb and orange, which is quite thick and fat, because small crabs are fatter and sweeter, and most importantly, there is red ointment in them. ?

I have seen this kind of red cream crab before. If you poke it with a grass, its navel will (probably) spit bubbles, and then a child will sing: red cream crab, red cream crab, spit bubbles for the baby (referring to the baby of the little crab). ?

Let's catch the little crab ourselves. Thinking about beauty is beautiful, but it is unrealistic. Even if you catch and catch, how much will there be, so we usually ask someone to catch and then pay. Inviting one or two is not enough. Please invite more children, and there will be more together. Besides, those children also have the psychology of playing, and it is also a good thing to earn some money. ?

Crab sauce is usually processed by grandma herself because it is a very troublesome job. ?

First, clean the little crab. So many small crabs should be washed, the big crab feet should be kept and all the small crab feet should be removed. If you are not careful, your fingers will be caught in the crab tongs. Saying it doesn't hurt is a lie. I can't do this job. ?

Then, we should add all kinds of raw materials to the selected and washed small crabs to make crab paste. ?

The materials needed are: salt, a large amount of red distiller's grains, a large amount of sorghum wine, sugar and Chili powder?

Mash small crabs, add salt, red distiller's grains and sorghum wine, and put them into a stone mill to slowly and patiently crush them. Grinding once is not enough. To grind it fine and evenly, it is often ground several times until it flows out of the grinding tank in a thick paste. ?

The ground crab paste should be seasoned. You can put more sorghum wine, which is not only beneficial to the preservation of crab sauce, but also can make the flavor of the sauce suddenly rise and remove the fishy smell. White sugar is put aside according to personal preference, so is salt, and so is Chili powder. ?

Another way is rough machining. Just don't grind the crab into paste, just mash it. Other processing methods are the same, called "crab cake". Mother likes this crab cake very much. She said it has a chewy head, put it in your mouth and rub it with your teeth carefully, so that the sweetness of Tianjin beauty will slowly spread in your mouth. . . . ?

The prepared crab paste can be stored in a sealed bottle for one or two years. When eating, scoop a small dish and sprinkle some sesame seeds. It is a delicious sauce. ?

It turns out that crab sauce appeared a long time ago, but it is not as popular as shrimp sauce because the cost of making crab sauce is high, it is not easy to make and preserve, and the output of crabs is not very large, and there are few people who can afford it. With the reform and opening up and the improvement of people's economic conditions, the output of crabs has also increased year by year. The long-lost crab sauce has appeared in the market again. ?

Speaking of the long history of this crab sauce, I still remember a little in my mind. The earliest record of crab sauce appeared in Zhou Li, and the ancients of Zhou Dynasty began to make "Crab Xu". "Crab Xu" is crab sauce. In the Book of Qi Yaomin written by Jia Sixie in the Northern Wei Dynasty, a method of raising crabs was introduced, which is also a method of making crab sauce. ?

Crab sauce is usually made like this. First, crabs should be clear and clean, and impurities such as unusable crabs should be removed. Break the crab into big pieces and the crab shell will not go. I wonder if this is the way to preserve crab shells. Or is it because of the cost? Then put the broken crab pieces in a clean basin for later use, and then use a jar, nothing special, just an ordinary pottery jar. Take out a part of the broken crab pieces and put them into the jar. Just the right amount can cover the bottom of the jar. Use a pestle to mash the crab pieces, and put a lot of salt into the jar when you mash them.

The production of crab paste needs to be done layer by layer, instead of pounding all the crabs in the jar together until the whole jar is pounded layer by layer. After the tamping process, seal the jar mouth tightly and place it in a cool place. After a short period of fermentation, the milky yellow crab paste can be released from the altar. Pack crab sauce in a small plastic box.

Finally, talk about how to eat this crab sauce. Although this crab sauce is laborious and time-consuming, it is much easier to eat. As long as there are two common things, steamed bread and green onions, the most authentic way to eat crab sauce can be completed. Eating onions dipped in crab sauce and steamed bread together is an authentic way to eat crab sauce, but when eating, you must be careful not to eat it directly in the box, so the crab sauce that you can't eat will be difficult to preserve.